====== Quinoa Pilaf with Chipotle, Queso Fresco, and Peanuts ======

  *1 1/2 cups prewashed quinoa
  *2 Tbsp unsalted butter - cut into 2 pieces
  *1 small onion - chopped fine
  *1 tsp chipotle chile powder
  *3/4 tsp salt
  *1/4 tsp ground cumin
  *1 3/4 cups water
  *2 oz. (1/2 cup) queso fresco - crumbled (substitute: crumbled feta)
  *1/2 cup roasted unsalted peanuts - chopped coarse
  *2 scallions - sliced thin
  *4 tsp lime juice
    
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  - Toast quinoa in pan over med-high heat, stirring frequently, until quinoa is very fragrant and makes continuous popping sound, 5-7 min. Transfer to bowl and set aside.
  - Return now empty pan to med-low heat and melt butter. Add onion, chile powder, salt, and cumin; cook stirring frequently until onion is softened and light golden, 5-7 min.
  - Increase heat, stir in water and quinoa, and bring to simmer. Cover, reduce heat to low, and simmer until grains are just tender and liquid is absorbed, 18-20 min, stirring once halfway through cooking. Remove pan from heat and let sit, covered, for 10 min.
  - Fluff quinoa with fork; stir in queso fresco, peanuts, scallions, and lime juice; and serve.  
 
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  Serves: 6       Total cook time: 40min
  Source: America Test Kitchen season 15
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{{tag>food sidedish vegetarian}}